School cake cookies recipe
Created by The Tesco Recipes team
These vanilla ‘school cake’ cookies are sure to take you back to your school days. This nostalgic treat takes no time at all to make, but we can’t promise they’ll hang around for long.
See method- Makes 30
- Takes 55 mins, plus chilling
- 121 calories / serving
- Freezable
- Vegetarian
Ingredients
- 150g unsalted butter, softened
- 250g soft light brown sugar
- 1 tbsp Madagascan vanilla bean extract
- 1 egg, lightly beaten
- 225g plain flour
- ½ tsp bicarbonate of soda
To decorate
- 100g icing sugar
- red food colouring
- 4 tbsp colourful sprinkles
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Shop ingredientsEach serving contains
- Energy
- 505kJ 121.0kcal
- Fat
- 5g
- Saturates
- 3g
- Salt
- 0.1g
- Sugars
- 13g
of the Reference intake
Carbohydrate 18.9gProtein 1.1gFibre 0.3g
Method
- In a large bowl, beat the butter, sugar and vanilla extract together until well combined, but not pale and fluffy. Stir through the egg, then beat in the plain flour and bicarbonate of soda.
- Shape the mix into 30 even-sized balls (roughly 20g each) and chill in the fridge for 2 hrs, or up to 24 hrs, until firm.
- Preheat the oven to 190°C, fan 170°C, gas 5. Meanwhile, line a large baking tray with parchment and, working in batches, place the cookie dough balls on the tray roughly 5cm apart. Bake for 9-10 mins until slightly golden around the edges, but pale in the centre. Cool on the tray for 5 mins, then transfer to a wire rack to cool fully. Repeat with the remaining dough.
- Once the cookies are cool, mix the icing sugar with 1½ tbsp water and drops of food colouring to get your desired shade of pink. Spoon and smooth the icing over the cookies and top with the sprinkles. Leave to set for 20-30 mins before serving.
- Store in an airtight container for up to 5 days.
- See more Baking recipes
Tip
Freeze the cookie dough balls for up to 3 months in an airtight container. Cook from frozen in the preheated oven for 12-13 mins.
